BeRo Christmas Cake Recipe
BeRo Christmas Cake Recipe is a traditional, rich fruit cake made from mixed dried fruits, almonds, and warming spices. The batter is gently folded, baked slowly, and can be enhanced with brandy or fruit juice. Properly stored, it develops deep flavours over time. This classic recipe produces a moist, dense cake that carries festive charm and has been trusted for generations as a reliable holiday dessert.
Equipment
- 1 large mixing bowl
- Electric hand mixer or wooden spoon
- 8-inch (20 cm) round cake tin
- Baking parchment + brown paper
- Spatula
- Measuring cups or weighing scale
- Skewer or cake tester
- Saucepan (if warming fruit soak)
Ingredients
- 900 g mixed dried fruit pre soaked (currants, raisins, sultanas, chopped peel, glace cherries)
- 340 g self raising flour
- 225 g butter softened
- 225 g caster sugar
- 110 g ground almonds
- 1 tsp mixed spice cinnamon, nutmeg, cloves blend
- 4 large eggs lightly beaten
- 120 ml milk
- 2 tsp brandy or rum use fruit juice for a non-alcoholic option
- 115 g mixed citrus peel approx. 4 oz
Instructions
Prepare The Tin
- Line a 20 cm (8-inch) round cake tin with baking parchment, and wrap the outside with a layer of brown paper so the cake doesn’t brown too quickly.
Warm Up The Oven
- Set the oven to 150°C (300°F / Gas Mark 2) so it’s ready when the mixture is done.
Cream The Butter And Sugar
- Beat the softened butter with the caster sugar until the mixture looks pale and fluffy.
Add The Eggs Slowly
- Pour the beaten eggs in a little at a time, mixing well after each addition so the mixture stays smooth.
Stir In The Ground Almonds
- Add the ground almonds and mix until they’re fully worked in.
Fold In The Flour And Spice
- Sift the self raising flour and mixed spice over the bowl, then gently fold them into the mixture.
Add The Milk And Alcohol (Or Juice)
- Pour in the milk and either brandy, rum, or fruit juice. Stir until the batter is smooth.
Add The Fruit
- Fold in the soaked dried fruit and the mixed peel, making sure they’re spread evenly through the mixture.
Fill The Tin
- Spoon the mixture into the prepared tin and level the top. Make a small dip in the centre so the cake rises evenly.
Bake It Slowly
- Bake for 2½ to 3 hours. Check it after about 2 hours; it’s done when a skewer pushed into the middle comes out clean. Leave it to cool in the tin for 20 minutes before turning it out onto a wire rack. Once it’s completely cool, you can brush the top with a little brandy if you like.